In a pot on the stove, start cooking your roast beef in the jus so that the flavors begin to meld, you want the pieces to be a little smaller so that you can stuff the crescents. Once it’s near cooked, take it off heat.

Open up the crescents and you’re basically going to make mini french dip sandwiches. Take the beef and put it inside the raw crescent and then roll them up.

Sprinkle some shredded mozzarella inside before you roll up and on top.

Place on pan and cook until golden/a little crispy on top.

Put your leftover warm au jus on the side for dipping!

Cheeseyburger Loaf

By viewer, Dana Wiley

INGREDIENTS:

1 tube refrigerated french loaf (Pillsbury)

1 lb ground meat (beef, pork, turkey or chicken also work well)

1 small onion, diced

2 cloves garlic, minced

1/2 cup green pepper, diced

1/2 cup red pepper, diced

1 can condensed tomato soup, undiluted

1 tbsp ketchup

1 tbsp mustard

1 tsp Worcestershire

dash of pepper

dash of season salt

2 tbsp flour

1/2 cup (or more) shredded cheddar cheese

1 egg white

grated Parmesan cheese

PREPARATION:

Brown ground meat in skillet with onion and peppers. Add garlic and saute for 1-2 minutes longer. Remove from heat.

Add all remaining ingredients (*** see below for addl ideas) with the exception of the egg and Parmesan cheese and stir to combine.

Lay parchment paper out on a baking sheet and spray with non-stick spray or sprinkle with flour. Open refrigerated french loaf dough and unroll on parchment paper. Gently spread out to a rectangle being careful not to tear the dough.

Pour the meat mixture in the center of the dough and fold over, pinching tightly to close seams. Place a second baking sheet over seams and flip loaf over. Brush with egg white and sprinkle with Parmesan cheese. Use a sharp knife to cut diagonal slits in top of loaf.

Bake at 350 for 25-30 minutes or until brown. Let cool for 5-10 minutes before slicing.

***I also change the cheeses depending on taste (so can use swiss, blue cheese, pepper jack, etc.. And I have added in grilled onions or grilled mushrooms, or bacon bits to switch it up too).

Buffalo Chicken Potato Skins Dip

By viewer, Amy Leuenberger

20 ounces cooked chicken breast meat (shredded or chopped)

2- 8 ounce packets of cream cheese

1 cup of buffalo (hot) sauce

1 cup ranch dressing

6 green onions (chopped)

2 cups mild cheddar cheese

6 potatoes

3 tablespoons olive oil

2 tablespoons sea salt

1 cup of bacon (cooked and crumbled)

½ cup of sour cream (optional)

You can make this dip the night before, refrigerate and microwave, oven bake or put in a crockpot on low the next day (not adding garnish until right before serving). The potato skins can also be made in advance and refrigerated. Set oven on broil low or 450 degrees for a few minutes (check frequently to avoid burning) to crisp and heat back up.

PREPARATION:

Potato Skins
1. Put the potatoes onto a baking sheet and pop them into the center of the oven for 40-45 minutes at 375 degrees until the skins are slightly puffed and the potatoes are very tender when gently pierced (once) with a fork.

2. Once cooled, slice them in half horizontally with a sharp knife. Use a spoon to scoop just the centers out of the potatoes, leaving a good 1/4″ of flesh in each shell.

3. Increase oven temp to 450 degrees. Cute skins in thirds then brush skins on both sides then sprinkle skins with sea salt then return the potatoes to the oven for 15-20 minutes. The potato skins are ready when the tips are starting to brown and the outside of the flesh is crispy and firm.

2. Put chicken, bacon, cream cheese, hot sauce, cheese, and ranch in crock pot on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Or you can combine mixture in a microwave safe dish and microwave, or heat in oven at 350 degrees for 5-10 minutes, stirring and checking frequently.

3. Once dip is cooked through top with sour cream (optional) green onions and bacon. Surround dip with the potato skins for dipping and enjoy!